Text 29700, 90 rader
Skriven 2012-09-18 21:19:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: T-bones
===============
-=> Quoting Dave Drum to Jim Weller <=-

 JW> It's quite a bit more tender, especially in the higher grades of
 JW> beef, like prime and choice.

 DD> Your mileage obviously varies.

Canada splits the Choice category into two: AA and AAA. AAA
meat is close to prime and a AAA sirloin is a real pleasure, but
without the prime price.

 DD> AFAICS Porterhouse is just a T-Bone with the fatty tail removed.
 
 JW> Porterhouse steaks are cut from the rear end of the loin, are larger
 JW> and have more tenderloin. T-bones are cut from farther forward and
 JW> contain less tenderloin.

 DD> Then the meat cutters around here have, for as long as I can remember,
 DD> been lying to the public.

I'm going by the Canadian Food Inspection Agency and Agriculture
Canada definitions and also those found in classic old cookbooks of good
repute. And yes supermarkets do tend to get poetic if they can jack
the price as a result.

 JW> Round steak is better braised or stewed than grilled or pan fried.

 DD> The only way round steak is decent when fried is as CFS. And that uses
 DD> special prep to tenderise it.

CFS is an American thing, especially in the South, not seen in
Canada. I must make one someday; they sound great. Sort of a country
cousin to schnitzel and scallopini, which I love.

I looked up pounding cutlets and the first thing that appeared was:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turkey Roulades w/ Corn Bread, Jalapeno & Monterey Jack
 Categories: Turkey, Chilies, Corn, Chilies, Cheese
      Yield: 2 Servings
 
    1/3 c  Minced onion
    1/4 c  Minced red bell pepper
    1/2 ts Minced garlic
      1 tb Minced bottled jalapeno
      1 pn Ground cumin
      4 ts Vegetable oil
      1 lg Corn muffin; crumbled
    1/4 c  Grated Monterey Jack
      4 x  3 oz Turkey cutlets, pound
   1/16    inch thick
    3/4    Chicken broth
    3/4 ts White wine vinegar
 
  In a skillet cook the onion, the bell pepper, the garlic, the
  jalapeno, and the cumin in the oil over moderately low heat,
  stirring occasionally, until the vegetables are softened, stir in
  the corn muffin crumbs and the Monterey Jack, and cook the
  filling, stirring, until it is combined well and the cheese is
  melted. Season the filling with salt and pepper and let it cool
  for 5 minutes. Spread about 3 tablespoons of the filling on each
  cutlet and roll up each cutlet jelly-roll fashion, tucking in the
  sides and fastening them with wooden picks. Transfer the roulades,
  seam sides down, with a spatula to a lightly oiled small baking
  dish, pour in the broth, and bake the roulades in the middle of a
  preheated 375F. oven, basting them occasionally, for 18 minutes,
  or until the turkey is cooked through. Transfer the roulades with
  a slotted spoon to 2 heated plates. Pour the cooking liquid
  through a fine sieve into a small saucepan, add the vinegar and
  salt and pepper to taste, and boil the sauce until it is thickened
  slightly. Pour the sauce over the roulades.
  
  Gourmet October 1992

MMMMM




Cheers

YK Jim


... Chicken fries: chicken parts smashed into shapes somewhat totally new.

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